Picture creamy cubes of brie being mixed into a bright, fresh pasta. That’s where this Pasta with Tomatoes, Garlic, Basil, and Brie comes to shine. The beauty of this recipe is that the “sauce” is created simply by mixing the brie into the pasta as soon as it becomes al dente. As you mix, the heat from the pasta melts away at the brie, causing it to create a beautifully light coating over each individual noodle. It’s to-die-for!
Slices of fresh, tart tomatoes lighten up the dish as a whole. On the other hand, the garlic and olive oil act as the final savory touch. For best results, we suggest using farm fresh ingredients and triple cream brie – if you’re able! The final product becomes all the more tasty and satisfying when using the best, since the ingredient list is so minimal!
One forkful, and you’ll understand why we’re so obsessed with this dish. Grab a bit of pasta, a bit of tomato, and enjoy!
Pasta with Tomatoes, Garlic, Basil & Brie
Ingredients
- 3/4 pounds Brie (triple cream if you can get it)
- 4 medium, ripe-as-can-be tomatoes
- 2 medium, garlic cloves
- 1/2 cup loosely packed basil leaves, cleaned and dried
- 1/2 cup + 2 tablespoons excellent olive oil
- 1 dash Kosher or sea salt and freshly ground pepper
- 1 pound curly pasta (cavatappi)
Instructions
- Put the Brie in the freezer for about 20 minutes to firm up a little. This will make it easier to cut when the time comes.
- Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
- Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.
- Once the Brie is firm enough, cut it into 1/2-inch cubes and add these to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 2, and up to 8, hours — the longer the better.
- When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and tip it into the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is slicked with cheese and tomato goodness. Serve immediately with a big green salad.
